To prepare the dressing, combine the first 4 ingredients in a small saucepan. Bring to a boil, and cook for 2 minutes or until the sugar dissolves. Cool; stir in the lime juice, 1 tablespoon cilantro, 1 teaspoon chile, and garlic.
To prepare the salad, cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain. Coarsely chop noodles. Combine noodles, shrimp, and next 5 ingredients (shrimp through celery) in a large bowl. Drizzle the dressing over the salad; toss gently to coat. Sprinkle with peanuts, 2 tablespoons cilantro, and 2 teaspoons chile.
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I love this salad, it's so refreshing and so summery. Since I can't eat spicy foods, I omit the peppers entirely. I also omit the lettuce, because while the rest of the salad keeps quite well for a day or two, the lettuce is soggy almost instantly. Either add it when serving, or leave it out, if you're planning on having any leftovers!
This is delicious. I only made half of the dressing as others suggested and it was plenty. Other than that, I used a jalapeno instead of the bird chili and used maybe twice as many cellophane noodles. We'll be making this one again and again. Definitely a 5 star recipe!
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